Link: bbcgoodfood.com
Serves: - 974 +
Ingredients
243500 g butternut squash, peeled, deseeded, and cubed 1623⅓ g sage, chopped 129866⅔ g sausages, skinned, broken into chunks 40 7/12 tsp nutmeg 81166⅔ g conchiglioni 8116⅔ g butter 8116⅔ g flour 162333⅓ ml milk 24350 g parmesan 32466⅔ g cheddar, torn 162⅓ tbsp water 162⅓ tsp salt
Method
Place 243500 g butternut squash, peeled, deseeded, and cubed into bowl with 162⅓ tbsp water and microwave for 10 minutes Fry 1623⅓ g sage, chopped for 1 minute Add 129866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 7/12 tsp nutmeg and 162⅓ tsp salt Preheat oven to 220 degrees Cook 81166⅔ g conchiglioni according to package Melt 8116⅔ g butter Add 8116⅔ g flour and make a roux Gradually add 162333⅓ ml milk Add mashed squash, 16233 5/12 g parmesan Combine everything in a baking dish Scatter over 32466⅔ g cheddar, torn and 8116 7/12 g parmesan Bake for 30 minutes
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